Cremona's Kitchen

Since I am in the middle of p90x, our kitchen hasn’t fried anything in a long time.  And for Matt, that was a huge change.  Before he moved to the cities, his nights were spent making homemade chicken wings and fries at least 5 nights a week with his roommates.  He was the fry king.  And while the food was tasty, it definitely wasn’t healthy.  After 6 months of marriage and my healthier choices of meals, Matt has lost 10 pounds (and he never works out! Only a guy…).  But, after finding this recipe, I knew I had to make this for him–if not only for old time sake.

Ingredients

• 1 lb. medium shrimp, peeled and deveined

For the sauce:

• 1/2 cup mayonnaise
• 4-5 teaspoons chili garlic sauce, such as Sriracha sauce
• 1 teaspoon granulated sugar
• 1 teaspoon rice vinegar

For the egg mixture:

• 1 egg, beaten
• 1 cup milk

For the breading mixture:

• 1/2 cup all-purpose flour
• 1/2 cup panko breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried basil

For frying:

• 8 to 12 cups vegetable oil

Directions

1. Combine all ingredients for the sauce in a small bowl.  Cover and set aside.
2. Combine all ingredients for egg mixture.
3. Combine all ingredients for breading mixture.
4. The coating of the shrimp is a three-step dipping process–dry, wet, dry.  First, coat shrimp in breading mixture.  Dip breaded shrimp into egg mixture, and then back into breading mixture.  Arrange shrimp on a plate and place in the refrigerator for 20 minutes.

Matt is very serious about his breading duties.